Rice Omelette

A brilliant way to use leftover steamed rice, this recipe is inspired by the Indonesian spicy omelette, Kerak telor. I adapted it to come up with this combination. Serve this as a snack with tomato ketchup.

Makes 1 Omelette

½ to ¾ cup boiled or steamed white rice, at room temperature
1 medium onion, finely chopped
1 fresh green chilli pepper, finely chopped
1 tablespoon finely chopped fresh coriander leaves
1 teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon turmeric powder
Salt to taste
2 medium eggs
Vegetable oil to cook the omelette

1. Mix all the ingredients in a bowl.

2. Heat a griddle over medium-low heat. Lightly grease the griddle with the oil.

3. Pour the rice mixture over the griddle. Quickly spread the mixture into a circle of uniform thickness, using the back of a spoon.

4. Cover the griddle and cook until the top of the disc has set entirely.

5. Flip the disc and cook the other side until golden.

6. Remove to a plate and serve immediately.


Tagged: , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: